This sun-dried tomato artichoke spaghetti squash is a favorite of ours! It’s good for you comfort food that is savory and after the spaghetti squash roasts in the oven, you can put this together quickly in the skillet!
Ingredients in Sun-Dried Tomato Artichoke Spaghetti Squash
This tasty spaghetti squash is brimming with flavor from sun-dried tomatoes, artichokes and basil. It is SOOO good.
I love spaghetti squash. I feel like it is a better alternative than pasta as it is similar to spaghetti but full of much more of that good for you stuff:
✔️Omega – 3
Read more about spaghetti squash benefits here. It’s lower in carbs than pasta and contains more fiber and protein! (of course it tastes different than pasta, though, so don’t just dig in thinking you are getting that starchy noodle taste! If you need that check out our Pasta with Cauliflower and Peas).
Here are the ingredients you will need for this spaghetti squash supper:
- Spaghetti Squash
- Sun-Dried Tomatoes (not packed in oil)
- Spaghetti Sauce (your favorite – I use our local store brand!)
These savory flavors come together to make this gluten free spaghetti squash dinner outstanding!
How to Make Savory Sun Dried Tomato Basil Spaghetti Squash
What’s not to love about spaghetti squash? It’s really a trick question because there is so much to love about spaghetti squash! Let’s dig in to this new recipe and why you will love this:
- Lower Carbs
- Flavorful Filling
First, you will need to roast your spaghetti squash! Meal prep that part on the weekend, then you can throw this plant based dinner together quickly during the week! I love to use this easy whole roasted spaghetti squash option found here.
After your spaghetti squash is cool enough to handle, cut the ends off and then cut it down the middle. Scoop out seeds and pulp.
Water sauté your onion and garlic for a few minutes, adding water if it starts to burn! That is correct, no oil is needed for this spaghetti squash vegan skillet dinner. Add your chopped artichokes and spaghetti squash and stir well to combine. Next, add your chickpeas, seasonings and sun dried tomatoes.
Add your spaghetti sauce, stir to combine then add your fresh spinach.
Sprinkle with additional basil or fresh parsley if desired and serve!
How to Serve and Store Your Leftover Spaghetti Squash Dinner
I love to serve this with a fresh green salad! Crispy tofu could be a nice additional to this recipe or tempeh crumbles. Other serving ideas would be to top it with vegan parmesan.
If you have leftovers of this delicious spaghetti squash dinner, store them in the refrigerator. You can freeze leftover spaghetti squash, but honestly, I have never been a big fan of this method!
Here are some ideas to use your leftover chickpeas, since you will only need 1/3 cup for this recipe! Use your chickpeas in oil free hummus or in this Brussels sprouts sheet pan dinner.
Frequently Asked Questions about Spaghetti Squash:
- Is spaghetti squash a non starchy vegetable?
Yes, spaghetti squash is a non-starchy vegetable that fits well into a meal plan for those looking to manage diabetes or lower carbohydrate intakes.
- What is the best way to cut a spaghetti squash?
First, cut the top end and bottom end from the squash. Then, cut the squash from stem to end. When you’ve cut through the squash, pull each half apart.
- Is it best to cook spaghetti squash whole or cut in half?
I love to cook my spaghetti squash whole, but you can cut in half as well. See this article for squash cooking ideas.
- Is spaghetti squash an inflammatory food?
Eating spaghetti squash increases your intake of omega-3 and omega-6 essential fatty acids. These essential fatty acids assist in regulating blood pressure and are known for their anti-inflammatory effects.
- What else can I use spaghetti squash for?
We love to use spaghetti squash with this Pesto Spaghetti Squash Recipe and we also love to roast it and then add Core and Rind Cheesy sauce to it as a low carb mac and cheese. (use code badtothebowl to get 15% off Core and Rind!)
If you make this spaghetti squash with sun dried tomatoes, artichokes and spinach, tag @badtothebowl.com on social media.
Sun-Dried Artichoke Spaghetti Squash
- 1 small spaghetti squash
- 1/2 cup chopped sweet onion
- 1 tsp minced garlic
- 1 – 14 oz. can artichoke hearts, drained and chopped
- 1/3 cup cooked chickpeas
- 1/3 cup
- 1 tsp garlic salt (table salt works well too!)
- 2 1/2 – 3 tsp dried basil
- pinch of pepper
- pinch of red pepper flakes
- 1/4 cup spaghetti sauce
- 2 cups fresh spinach
- Cook spaghetti squash. My preferred method is to roast it whole. Preheat oven to 375 degrees. Put the whole spaghetti squash in shallow dish or on roasting pan. Cook in oven for 30 – 45 minutes. I usually check on it after 30 minutes and do a fork test, i.e. take a fork and try to pierce the skin. IF it pierces through, it is done! If it is just soft, I usually then rotate the squash so the bottom part is now on the top. After your squash is done, let cool until you can safely, cut ends off, cut in half and scoop seeds and pulp out. Once you have scooped the pulp and seeds, take a fork and easily remove the spaghetti strands. Put these in a bowl and set aside.
- Sauté your onion and garlic in large skillet on stovetop. If it starts to burn, add a little water.
- Add your artichokes and spaghetti squash and mix well with onion and garlic.
- Add chickpeas, sun-dried tomatoes, basil, salt and pepper. Mix well.
- Add spaghetti sauce, mix well. Then add fresh spinach and stir together all ingredients until spinach is wilted.
- Place finished dish in a bowl, top with vegan parmesan if desired and serve with a fresh green salad!